Caraway Seeds are the dried seeds of Carum carvi have an unmistakable flavour all their own. This is part of the reason for the widespread popularity of this spice. They’re used in breads, crackers, cakes, sausages, soups, and stews all over Europe, North Africa, the Middle East, and India. It accounts for the characteristic flavour of pumpernickel bread, Hungarian goulash, Tunisian harissa, and Danish aquavit, and is often added to sauerkraut, coleslaw, and rye bread. Although Caraway Seeds are available in ground form, it is most often found as whole seeds. Whole seeds will retain their flavour for at least six months air tight containers.